This Anzac Brownie Slice is next level good! With lots of Anzac inspired recipes to suit those with dietary intolerance already on the Well Nourished website… there is some seriously tough competition when it comes to designing Anzac inspired recipes.
My very first recipe from six years ago, the epically popular Nourishing Anzac bikkie has been a long time crowd pleaser and is a great nut-free treat. A personal favourite, my Chocolate Macadamia Anzacs are a mouthwatering flavour combo. Then there’s Anzac Creams and ice-blocks…something for everyone.
I have a sneaking suspicion this Anzac Brownie Slice will be another popular recipe to celebrate this important day. Have a great Anzac day. Lest we forget!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours, nut butters and nut meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
Anzac Brownie Slice
- 150 g butter or coconut oil -melted
- 115 g rice malt syrup, honey or maple syrup (⅓ cup)
- ¾ tsp bicarbonate soda
- 180 g nut meal (1½ cups) or wholemeal spelt flour
- 75 g desiccated coconut (¾ cup)
- 180 g rolled oats (2 cups)
- 30 g cacao (¼ cup) (unsweetened Dutch process or raw)
- 250 g nut butter (1 cup)
- 170 g rice malt syrup, honey or maple syrup (½ cup)
- 40 g nut meal (⅓ cup) or wholemeal spelt flour
- 1 tsp bicarbonate soda
- Pinch sea salt
- 100 g dark chocolate (optional) broken into pieces
- Pre-heat your oven to 180℃/350℉. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.
- In a medium sized pot, heat the butter or coconut oil over a low heat to melt. Add the sweetener of your choice and mix until combined.
- Mix in the bicarbonate of soda.
- Add the rest of the ingredients and mix well to combine.
- In a food processor mix all the ingredients together. You could do it by hand too. Just soften the nut butter enough so it can be mixed with the other ingredients.
- It forms a sticky dough (not a pourable cake batter).
- Start this once the slice is cooled completely.
- Place the chocolate in a bowl. Sit it over a pot of boiling hot water and stir until the chocolate melts.
- Press half the Anzac mixture firmly into the base of the tin. Set the other half aside.
- Top with the brownie mixture and press this across to cover the biscuit base.
- Finish with the rest of the Anzac mixture.
- Place into the oven for 20-30 minutes or until golden brown on top. The longer you cook it, the crisper the slice becomes.
- Allow to cool, refrigerate and then drizzle over the melted chocolate.
- Cut into portions right out of the fridge (you'll get nice neat slices if cut when chilled).
- Pre-heat your oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.
- Melt the butter, temp 90, 1 minute, speed 4 or until melted.
- Add the sweetener and bicarb and mix temp 90, 30 seconds, speed 3.
- Add the rest of the ingredients. Mix 30 seconds, flour symbol until it forms a sticky dough. You may need to scrape the sides to incorporate all the flour.
- Set the Anzac dough aside.
- Without rinsing the bowl, add the brownie ingredients and mix speed 4, 30 seconds or until combined into a sticky dough.
- Assemble as above.
- Store in an airtight container (if it was warm weather, I'd keep it in the fridge)and it can definitely be frozen too.